Heat the oil in a large frying pan (skillet) on a medium heat. Add the chicken, along with a pinch of salt and pepper. Cook for approx 6-7 minutes, turning regularly until browned and just cooked through.
2 tbsp olive oil, 3 chicken breasts, pinch salt and pepper
Remove from the pan with a slotted spoon and place in a bowl. Cover with foil to keep warm.
Add the chopped onions to the pan and fry gently for a couple of minutes until the onions start to go translucent. Add in the garlic, stir and cook for 30 seconds. Then add in the pasta, stock and milk. Bring to a simmer, stir, then cover with a lid or foil. Turn down the heat and cook gently for 10 minutes.
1 small onion, 3 cloves garlic, 250 g (7 oz) dried rigatoni pasta, 160 ml (⅔ cup) homemade or good quality chicken stock, 480 ml (2 cups) whole/full-fat milk
Remove the foil and stir in the cream and all but 2 tbsp of Parmesan. Add the kale, cover again and cook for a further 2-3 minutes until the kale has wilted.
120 ml (½ cup) double (heavy) cream, 70 g (2.5 oz) Cavolo Nero kale, 75 g (¾ cup) Parmesan
Add the reserved chicken, stir and allow to bubble for a couple of minutes to allow the chicken to warm through.
Sprinkle on the remaining parmesan, then sprinkle on a pinch of black pepper and fresh parsley before serving.